August-September is the most fertile season for the crab! Naturally can't miss it~ I share the traditional crab version of the traditional Chinese version of the shuttle crab rice cake for everyone!
Ingredients: Wash crab, onion, yam, rice cake, and pepper are washed and cut into appropriate sizes for use!
Put a small amount of starch on the crab and milk.
1. Pour the right amount of oil and fragrant ginger into the pot; 2. Put the crab in the shuttle and don't stir it. Wait for a while to shake the pot (because there is starch, it will be too early to stir the paste); 3. Put the mountain tablets (select Yam mix, on the one hand, I like yam, on the other hand, yam can enhance the viscosity, soft and crisp food is more layered, better nutrition); 4, into soy sauce, oyster sauce, sugar, a little salt, white wine stir fry Evenly.
1. Add the rice cake and stir-fry evenly to make the fragrance; 2. The crab yellow in the crab shell can be dug out with a spoon for convenient consumption, or it can be directly put into the pot. 3, add the right amount of water (not too much, the shuttle crab is easy to cook).
Add the green onion section after the juice is collected.
Delicious and invincible!
Yam can be put away, see personal preferences!